Yield: 2 pints
|2 cups||Chopped onions|
|1 cup||Very strong coffee|
|1 cup||Worcestershire sauce|
|½ cup||Cider vinegar|
|½ cup||Brown sugar|
|3 tablespoons||Chili powder|
|1 \N||Pureed Habanero pepper - include seeds**|
|4 \N||Garlic cloves, pressed|
|1 teaspoon||Pepper, freshly ground|
Combine all ingredients in a sauce pan and simmer for 15 minutes. Puree in a blender or food processor.
Meanwhile, place 2 pint-sized jars in a large pot of boiling water. Boil for 15 minutes. Bing a small pan of water to a simmer and place two canning lids in the water; remove pan from heat.
With tongs remove one jar from boiling water, empty water from jar and fill with barbecue sauce. Place a canning lid on top and seal with band. Repeat with other hot jar.
This makes a nice gift when going to someone's house for a barbecue. It doesn't last very long!
** Habanero Peppers are the hottest. If you can't find them in your Mexican foos aisle at the grocery store, or you want less heat you can substitute Jalapeno Peppers.
Collected by Bert Christensen